Grilling kills small amounts of E. coli

WYNDMOOR, Pa., June 29 (UPI) -- If a low level of E. coli is present in certain top sirloin steak cuts proper cooking on a commercial gas grill can eliminate the microbe, U.S. researchers say.

U.S. government and university researchers say they grilled top sirloin steaks basted with E. coli O157:H7 to determine whether grilling destroys the pathogen. John B. Luchansky of the U.S. Department of Agriculture's Agricultural Research Service and colleagues applied various levels of E. coli O157:H7 to the "lean-side" surface of subprimals -- cuts of meats made during processing -- ran the meat lean side up through a blade tenderizer, and then took core samples from 10 sites on each subprimal, to a depth of about 3 inches.

Only 3 percent to 4 percent of the E. coli O157:H7 cells were transported to the geometric center of the meat, while at least 40 percent of the cells remained in the top 0.4 inch.

The researchers also applied E. coli to the lean-side surface of subprimals, put the meat through a blade tenderizer, then sliced it into steaks with a thickness of 3/4 inch, 1 inch, or 1 1/4 inches.

Using a commercial open-flame gas grill, the researchers cooked the steaks -- on both sides -- to an internal temperature of 120 degrees Fahrenheit, very rare, 130 degrees F, rare, or 140 degrees F, medium rare.

The study found if a relatively low level of E. coli O157:H7 is distributed throughout a blade-tenderized top sirloin steak, proper cooking on a commercial gas grill is effective for eliminating the microbe.